The Meal Planner


My recent kitchen fetish has been to look at leftovers in my fridge in new ways and create entirely different dishes out of them. Usually this means that we have a new soup concoction to to slurp on, but this time I was in the mood for something light and fresh. It was a Sunday after church, we all got home hungry and needed something fast. Even though I've only had it once before, frittata has always screamed SUNDAY BRUNCH to me. The fact that it was a Sunday and it was sunny and beautiful outside, I was inspired to create this frittata using up those incredible lemony roasted potatoes (and any bacon crumbles I could find) along with some asparagus I happened to have in the fridge. To spruce up the flavor I used some leftover fresh rosemary used in the roasted chicken from the night before. Perfect for Sunday brunch, a light dinner, or even eaten cold the next morning for breakfast.

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Serves 4

1/2 lb asparagus (small handful), ends trimmed off and cut into 2 inch pieces)
1 cup leftover roasted potatoes, chopped (any roasted potatoes would work fine. Maybe even frozen hasbrowns?)
6 eggs
1 tsp fresh rosemary, chopped
Salt & pepper
3/4 cup cheddar cheese, shredded


Preheat oven to 375 degrees.

If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.

Set your skillet over medium high heat with a drizzle of olive oil. Saute the asparagus for 3-4 minutes. Add your potatoes and any bacon crumbles leftover from your roasted chicken (obviously leave that out if serving a vegetarian). Saute another minute or two and smooth the veggies out into a single layer.

In a medium bowl, beat the eggs with the fresh rosemary and season with salt and pepper (I love seasoning salt with eggs). Stir in the shredded cheese. Pour the beaten egg/cheese mixture over the vegetables in the pan, turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs and cheese are golden.

Remove from oven, cut into wedges and serve.


Click here for printable version of Asparagus, Roasted Potato & Rosemary Frittata

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THE RESULTS?
We loved how this frittata turned out. My husband is an egg fiend and is always frying up eggs for the fam on the weekend. We both thought the frittata was a great alternative and is a smart and exciting way to serve eggs. The leftover potatoes tasted fabulous in this along with the asparagus.

I love meals that use very minimal effort. This was a minute or two of chopping and then hands off as it went in the oven. Incredibly easy. We ate this that Sunday, but I still had the other half of the asparagus bunch and a few more potatoes, so they became another frittata a few days later on a busy weeknight. Dinner on the table in less than 20 minutes with almost no energy put forth by myself.

I will definitely be thinking up new combination's to throw into a frittata.


For more frugal meal ideas, check out $5 Dinner Challenge

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